Pumpkin Squares With Oat Crust and Crumb Topping

Pumpkin Squares with Crumb Topping
Photo and Recipe: Diana Rattray
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 24 servings
Nutrition Facts (per serving)
178 Calories
9g Fat
21g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 24
Amount per serving
Calories 178
% Daily Value*
Total Fat 9g 12%
Saturated Fat 4g 22%
Cholesterol 26mg 9%
Sodium 100mg 4%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 6%
Protein 3g
Calcium 49mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Many versions of pumpkin bars are crowned with a cream cheese topping, but this version features a buttery and chewy oat-crumble—both as the bottom and top crust. The pumpkin filling in these delicious pumpkin squares is spiced with cinnamon, ginger, and other typical "pumpkin pie" spices, making for a quintessential fall treat.

These pumpkin bars with oat crumble crust can be enjoyed almost any time of day, whether an indulgent breakfast, late morning snack, afternoon pick-me-up, or tasty dessert. They're also perfect for packing in the lunch box. Feel free to use store-bought pumpkin spice or make your own from scratch.


  • For the Oat Crumble:
  • 1 1/2 cups oats (quick-cooking)
  • 1 1/4 cups flour
  • 3/4 cup brown sugar (light, firmly packed)
  • 1/2 cup pecans or walnuts (chopped)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup butter (room temperature)
  • For the Filling:
  • 1 (16-ounce) can pumpkin puree (2 cups)
  • 2/3 cup milk
  • 1/3 cup brown sugar (light, packed)
  • 1 egg
  • 1 tablespoon pumpkin pie spice

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 375 F and lightly butter a 13 by 9 by 2-inch baking pan.

  3. Make the oat crumble. Combine the oats, flour, brown sugar, chopped pecans, salt, baking soda, and butter. Beat until the mixture is crumbly.

  4. Reserve about 1 1/2 cups of the crumb mixture and press the remaining mixture into the baking pan. Bake for 10 minutes.

  5. Beat the filling ingredients in a mixing bowl until well blended and smooth.

  6. Spread filling over the crust and sprinkle with the remaining crumb mixture.

  7. Return to the oven and bake 25 minutes longer. Cool and cut into bars.

Make Your Own Pumpkin Pie Spice

To make the spice mix from scratch, combine 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.

Pumpkin Puree vs. Pumpkin Pie Filling

Although both of these canned products can sit side-by-side on the grocery store shelf, pumpkin puree and pie filling are two different things. Pumpkin puree, which can also be labeled "100 percent pure pumpkin," "solid pack pumpkin," or simply "pumpkin," is simply cooked and mashed squash without any sweeteners or seasonings added. Pumpkin pie filling, on the other hand, does include ingredients to add sweetness and flavor, making it a convenience when baking pumpkin pie or other pumpkin desserts. Although you can use pumpkin puree in place of pie filling (and add the necessary spices and sweeteners), it is trickier to substitute the pie filling for the puree as it's more difficult to eliminate flavorings and maintain the integrity of the recipe.